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October 03, 2017
Brining poultry add tremendous flavor and makes an often-dry dish into a succulent one. This recipe starts off with a base brine which you can adjust to whatever quantity you need. Stick this recipe in your back pocket for all future holidays.
Mix all together so that the salt and sugar dissolves. Add your turkey, and then a lot of ice then refrigerate. Here’s the important part – make sure it’s cold, very cold, just above freezing cold. That helps with the brining process and keeps your poultry safe from bacteria growth.
Brine 4 pounds of meat for 4 hours and a 15-pound turkey for 15 hours. The rule of thumb is about 1 hour per pound of meat.
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